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Kale takes on a deep, savoury, seaweed
taste when roasted. Keep an eye on it
after the first 5 minutes, a little darkening of
the leaves is desirable but be careful that
they don’t burn to a cinder. If you have
a particularly strong fan in your oven it
may blow the kale off the baking tray as
it cooks, in which case turn off the fan
and adjust the temperature accordingly.

Category

Key facts

Ingredients

Method

Preheat oven to 200˚C/Gas Mark 5.

Strip the kale leaves from any large tough stalks, discard the stalks and tear the leaves into bite-sized 3cm pieces. Wash the kale and pat or spin the leaves dry.

Mix well with the sesame oil and a good pinch of salt in a roomy bowl, so that all the leaves are coated. Spread the leaves on a baking tray and place in the oven for 8-10 minutes, turning once midway through.